Roasted Alaska salmon recipe

This Roasted Alaskan salmon recipe from the Cinnamon Club’s Vivek Singh is a delicious, light dish that you can wow friends with. The Roasted Alaska salmon recipe is served with an intense green pea relish with the flavours notes similar to wasabi. We cant get enough of it!

This recipe requires the fish to be marinated and the chutney to be prepared a day before. But this dish is totally worth the effort!

Start by making the green pea relish. Blitz green peas in a blender with 1 tablespoon of the mustard oil, green chillies, ginger, garlic, salt, and sugar, until finely puréed.

Heat the remaining mustard oil in a pan over a medium heat, when the oil is hot add the mustard seeds and curry leaves. Remove the pan from the heat when the mustard seeds begin to pop and the curry leaves begin to crackle and add to the puréed peas. Season to taste and dress with lime juice.

To make the first marinade mix all the ingredients in a bowl. Pat the salmon dry with kitchen paper and apply the marinade using your fingers. Put to one side to marinate for 15 minutes.

Then prepare the second marinade. Using your fingers, form a paste with the cheese in a small bowl. Adding a teaspoon of flour will help prevent lumps being formed. Mix in the yoghurt and dill and make a smooth paste, finally adding the chillies, wholegrain mustard and the cream.

Then preheat the oven to 180°C or to gas mark 4.

Heat vegetable oil in a large ovenproof pan over a medium-high heat and sear the fillets for 1½ minutes on each side. Then remove the fillets from the heat and coat with the second marinade, cooking the fish in the oven for 10-12 minutes.

To serve spoon green pea chutney onto plates with the salmon fillets and arrange the vegetable shavings over the pea relish and season with mustard oil. Then Pipe some of the fresh mango purée around each plate and serve immediately